Chefs in France

Guild tracks 241 chefs and cooks working across France's dining rooms, from Pierre Gagnaire to Mirazur. Each profile below is built from public sources and linked to the venues where they earned their reputation — chef careers you can actually trace. Use it to discover talent, or to map a candidate's pedigree before reaching out through Guild's private relay.

241 chefs in France

Julien Royer
Chef-Owner · Singapore
David Toutain
Chef-Owner
Atsushi Tanaka
Chef-Owner
Sébastien Vauxion
Chef
Simon Horwitz
Chef
César Troisgros
Chef · Ouches
Gérald Passédat
Chef-Owner · Marseille, France
Frédéric Simonin
Pascal Barbot
Chef-Owner
Claude Troisgros
Chef
Thierry Marx
Chef
Guy Savoy
Chef-Owner · Paris
Ludo Lefebvre
Chef
Le Moigne
Chef
Sébastien Bras
Chef-owner · Laguiole
Yannick Alléno
Christian Le Squer
Chef
Christophe Moret
Gilles Goujon
Chef-Owner
Dimitri Droisneau
Chef
Tatiana Levha
Chef-Owner
Tomy Gousset
Chef
Eric Ripert
Chef-Owner · New York
David Lanher
Chef de Cuisine
Daniel Boulud
Chef-Owner · New York
Nicolas Brossard
Chef
Sven Chartier
Matthieu Carlin
Chef
Christophe Roure
Chef-Owner
Frédéric Anton
Chef · Paris, France
Bertrand Grébaut
Chef-Owner · Paris
Giovanni Passerini
Chef-Owner
Éric Pras
Chef
Philippe Mille
Chef
Éric Frechon
Chef
Nicolas Rigal
Chef
Glenn Viel
Chef
Joël Robuchon
Chef
Claude Bosi
Chef-Owner
Alain Passard
Chef-Owner · Paris
Julien Duboué
Chef
Loïc Le Bail
Chef
Michel Troisgros
Chef-Owner
Arnaud Donckele
Chef · Saint-Tropez
Bruno Cirino
Pierre Gagnaire
Chef-Owner · Paris
Kei Kobayashi
Chef-Owner · Paris
Hélène Darroze
Chef · London, UK

Notable venues in France

Frequently asked

How are these chefs verified?

Each profile is curated from public sources — awards, press, and venue records — and linked to the specific venues where the person worked. Profiles can be claimed and corrected by the professional themselves through Guild.

How do I contact a chef on Guild?

Through the profile's relay form — a one-shot, privacy-aware introduction. No contact details are exposed unless the member chooses to reply.

How is this list ordered?

By professional standing — a blend of the prestige of the venues someone has worked at and the strength of their professional circle — so the most established chefs and cooks in France surface first.

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